9

TLE
COOKERY
Module 3: CLASSIFICATION OF
APPETIZER
Quarter 1: Week 3
JACKIELOU S. BALASUELA

(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)

A Joint Project of
SCHOOLS DIVISION OF DIPOLOG CITY
and the
DIPOLOG CITY GOVERNMENT

1
TLE – Grade 9
Alternative Delivery Mode
Quarter 1 – Module 3: CLASSIFICATION OF APPETIZER
First Edition, 2020

Development Team of the Module

Writer: JACKIELOU S. BALASUELA

Editor: JACKIELOU S. BALASUELA

Reviewer: LYNNE B. GAHISAN

Illustrator: LYNNE B. GAHISAN

Layout Artist:

Management Team:
Virgilio P. Batan Jr. - Schools Division Superintendent
Jay S. Montealto - Asst. Schools Division Superintendent
Amelinda D. Montero - Chief, CID
Nur N. Hussien - Chief, SGOD
Ronillo S. Yarag - EPS PVR – LRMDS
Leo Martinno O. Alejo - PDO II - LRMDS

Printed in the Philippines by ________________________

Department of Education – Region IX – Dipolog City Schools Division

Office Address: Purok Farmers, Olingan, Dipolog City

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it.
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Cookery. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

The module covers only one lesson which is about the different types of appetizers.

After going through this module, you are expected to:

1. Identify the different classification of appetizers according to ingredients;

2. Discuss the different classification of appetizers according to ingredients;

3. Appreciate the importance of being able to identify and classify the different
kinds of appetizers.

What I Know
.

Direction: Read each of the following questions carefully and choose the letter of
the correct answer. Write your answer in your test notebook

1.It may consist of shrimps, smoked beef, poached egg, Spanish sardines and
lettuce, sauce can be served at the side.
a. Hors d’oeuvres Platter c. Plate of Hors d’oeuvres
b. Grissom Platter d. Rich hors d’oeuvres
2. It may consist of two kinds of cold meat, such as ham, smoked beef, peppered
ham. Sauce can be served at the side.
a. Hors d’oeuvres Platter c. Plate of Hors d’oeuvres
b. Grissom Platter d. Rich hors d’oeuvres

1
3. It is small pieces or portions of highly seasoned food, usually served before a
meal to induce and stimulate one’s appetite.
a. Appetizers c. Hamburger
b. Dessert d. Salad dressing
4. A classical form of presentation. Lobster should always be included.
a. Hors d’oeuvres Platter c. Plate of Hors d’oeuvres
b. Grissom Platter d. Rich hors d’oeuvres
5. These are served between the soup and fish course. In today’s shortened menus,
they are often served instead of hot entrée.
a. Hot Hors d’oeuvres c. Hamburger
b. Cold Hors d’oeuvres d. Salad dressing
6. Which of the following appetizers are served between the soup and fish
course?
a. Cold Hors d’oeuvres c. Rich Hors d’oeuvres
b. Hot Hors d’oeuvres d. Relishes
7. Which of the following appetizers consists of shrimps, lobsters, fruit and
vegetable juices?
a. Canapés c. Hors d’oeuvres
b. Cocktail d. Relishes
8. What kind of appetizers are pickled herring, smoked salmon, chopped chicken
livers and stuffed eggs?
a. Appetizer Salad c. Hors d’oeuvres
b. Canapés d. Relishes

Lesson
CLASSIFICATION OF
3 APPETIZER

The lesson deals with the identification of ingredients used for appetizers,
classifications of appetizers, equipment used in the production, preparation and
presentation of appetizers attractively according to enterprise standards.

2
 What’s In

Preparation of appetizers requires knowledge and skills of the different

recipes in preparing such. This lesson provides you different recipe in
preparing appetizers for your reference in deciding what to perform.

For the definition of terms are as follows:

 Hors d’ oeuvres- variety of appetizers

 Cocktail- dish of fruit, shellfish that is served before a meal

 Relishes- chop pickles

 Canapés- small pieces of bread filled

 Glaze- to add lustre to a food by coating with syrup

What’s New

Directions: List down some appetizers or finger foods that you have tasted or eaten.
Write your answer on your notebook.

1. 6.
2. 7.
3. 8.
4. 9.
5. 10.

3
 What is It

Appetizers are small pieces or portions of highly seasoned food, usually served
before a meal to induce and stimulate one’s appetite. It gives relish to the food we
eat. A good appetizer, whether hot or cold should be light and served in small
quantities, Fresh vegetable and salads, fruits, or meat or even fish can be made
into appetizers.

CLASSIFICATION OF APPETIZERS ACCORDING TO INGREDIENTS

Appetizers are classified as cocktail food, appetizers salad, hors d’oeuvres,

canapés and relishes. They usually come in combination of meat, seafood, poultry,
fruit, vegetables and daily products and shell fish. Appetizers can be served as hot
and cold depending on how it is placed in the menu.

I. Cocktail - usually consist of shrimps, lobster,

crab meat, shellfish, fruits as well as fruits
and vegetables juices.

II. Appetizer Salads - include pickled herring,

chopped chicken livers, and smoked salmon
and stuffed eggs.

III. Hors d’eouvres - while often served preceding a

meal, they are served as the food at cocktail
parties involving alcoholic beverages. Hors
d’oeuvres (from the French word for appetizer)
can be served hot or cold. They can be eaten
standing up, rather than seated at a formal
dining table. When guests have just arrived at
a venue, they’re typically coming from
someplace else and they’re hungry. Rather
than feed them a big meal immediately upon
arrival, appetizers fulfill the need for some
food while they can also stand around talking
with friends and family before the main meal.

a. Hot Hors d’oeuvres are served between the

soup and fish course. In today’s shortened
menus, they are often served instead of hot
entrée. The size and richness depend upon
the composition of menu. Many hot hors
d’oeuvres are suited for serving a small a la
4
 carte dishes, and usually described as hot
dish.
b. Cold hors d’oeuvres should stimulate appetite,
and therefore should always be served at the
first course in the menu.

There are five types of cold hors d’oeuvres and they are served as follows:

1. Plate of Hors d’oeuvres may consist of shrimps,

smoked beef, poached egg, Spanish sardines and
lettuce. Sauce can be served at the side.

2. Grissom Platter may consist of two kinds of cold

meat, such as ham, smoked beef, peppered ham.
Sauce can be served at the side.

3. Hors d’oeuvres Platter. A well-presented platter

with a limited choice of simple or more expensive
foods. The basic rules is “small quantity, but big
in quality” and at the same time attractively
served. It may consist of shrimps with jelly,
asparagus tip with mushrooms, sardines with
onion rings, tomatoes stuffed with salad and
chicken loaf.
4. Assorted hors d’oeuvres can be served in special
portioned platters with dishes or even from a
serving cart

5. Rich hors d’oeuvres - still a classical form of

presentation. Lobster should always be included.
The hors d’oeuvres dish system in conjunction
with a silver platter can be used, but it is also
possible to arrange the center pieces on a silver
platter covered with meat jelly and served with
accompaniments in a small separate bowl or
container.

5
IV. Canapés - they are tiny open-faced sandwiches, of bite size and usually high
flavored or tangy.

Canapés Consists of Three Parts

a. Base – holds the spread and garnish. Crackers and toasts are firmer and
give a pleasing texture and crispness to the canapé. Suggestions for canapés
bases are:
Bread Cut-Outs Toast Cut-Outs Crackers

Melba Toast Tiny Unsweetened Tortilla chips

Pastry Shells

Tiny biscuit Polenta cutout Miniature pancakes

b. Spread - placed on top of the base so the garnish sticks to it without falling
off.

Three types of spreads

1. Flavored butter – made from softened

butters with
flavorings.

6
 2. Flavored Cream Cheese-made from flavored
butters, except cream cheese substituted
for the butter. Mixture of cream and butter
can be used

3. Meat or Fish salad spreads – made from

finely chopped meat or fish that are
spreadable. Seasons should be checked
carefully to make the spread more
stimulating to the appetite.

c. Garnish – any food item or combination of items placed on top of the spread
which usually gives color, design, and texture or flavor accent to the canapé

V. Relishes - this includes carrots and curl lettuce, cucumber sticks, turnips,
horse radish, celery hart, black olives, green olives, peanut, chips and
shrimps cropeck. Relishes include two categories:

1. Raw vegetables with dips

There are known as crudités (croo-dee-tays). Cru in French means “raw”.

Common bite size, cut raw vegetables served with dips are:
Celery, Radishes, Green and Red pepper, Zucchini, Cucumber, Cauliflower,
Broccoli florets, Broccoli, Carrots, Cherry Tomatoes.

Dips – accompaniment to raw vegetables, and sometime potato chips and

crackers. Any mixture of spreads can be used as dips. Proper consistency is
important to any dip. It must not be so thick that it cannot be scooped up
without breaking the cracker. It must be thick enough to stick to the items
used as dippers. Thin or soften them by adding mayonnaise, cream or other
appropriate liquid. Sauces and salad dressings can be used as dips.

7
 2. Pickled items. Includes variety of items like cucumber pickles, olives,
watermelon pickles, pickled peppers, spiced beets, and other preserved
fruits and vegetables.

VI. Cocktails
Cocktail appetizers are made of seafood or fruit, usually with a tart or
tangy sauce. These appetizers are always served chilled, often on a bed of
crushed ice.

Kinds of Cocktail Appetizers

Oysters and Clams on the half Shrimps

shell

Lobster Crab Meat

Fruits Firm Flaked White Fish

8
Miscellaneous hors d ‘oeuvres

These are variety of food both hot and cold served as appetizers. The serving is
smaller in unit size or portion size that can be eaten with forks from small plates or
with fingers.

1. Antipasto - Italian Appetizer. This includes the following:

 Cured meats – Salami, prosciutto, bologna, boiled ham

 Seafood items-Canned items like sardines, anchovies,

and Tuna

 Cheeses – provolone, mozzarella

 Hard cooked egg and stuffed eggs

 Relishes – raw vegetables

9
  Mushrooms and other vegetables

2. Bruschetta - slice of Italian bread that is toasted, rubbed with brushed

garlic, and drizzled with olive oil, served with toppings like canapés.

3. Tapas - a small food item intended to be eaten with wine or other drinks
usually in bars. They are served in a small portion intended to be eaten
immediately.

4. Caviar – salted roe, or eggs, of the sturgeon. Any product labeled caviar
must come from sturgeon. Roe from any other fish must be labeled as such
(white fish caviar).

5. Amuse Bouche (ah-mews-boosh) – a tiny appetizer or hors d’ oeuvres offered

to guest seated at their tables either before or after they have ordered from
the menu. It is an opportunity to showcase an aspect of the chef’s cooking
style and talent and to welcome the guest.

10
 What’s More

Direction: Name the following types of cold hors d’ oeuvres.

1.____________________ 2. __________________ 3. _____________________

What I Have Learned

Direction: Answer the following questions on a separate sheet of paper. (5 pts. each
number)

1. How are appetizers classified?

2. What are the tools and equipment used in preparing appetizers?

What I Can Do

Give at least five (5) five types of cold hors d’oeuvres

1. _________________________

2. __________________________

3. __________________________

4. __________________________

5. __________________________

11
 Assessment

A. MULTIPLE CHOICE
Direction: Choose the letter of the best answer. Write your answer on the space
provided before each number.

_______1. This is used for measuring dry and liquid ingredients in small
quantity.
a. Measuring spoons c. Glass measuring cup
b. Measuring cups d. Mixing bowls
_______2. They come in various sizes and volumes. It is used to measure dry
ingredients.
a. Measuring spoons c. Mixing bowl
b. Glass measuring cup d. Measuring cups
______3. These containers have smooth, rounded interior surfaces with no
creases to retain some mixture.
a. Measuring cups c. Mixing bowls
b. Measuring spoons d. Mixing spoon
______4. It is used for mixing ingredients. It is made of wood in different
sizes and different lengths of the handle.
a. Mixing spoon c. Measuring cups
b. Paring knife d. Measuring spoons
_______5. It is used to remove the skin covering of fruit and vegetables.
a. Knife c. Fork
b. Paring knife d. Spoon

B. Enumeration

6-7.) List down at least 2 equipment and tools used in preparing

appetizers.

8-10.) List down at least 3 types of cold hors d’oeuvres.

12
 Additional Activities

Explain the following questions below.

1. Discuss the Classification of Appetizers According to Ingredients.

2. Why equipment and tools are important in preparing appetizers?

Answer Keys

What I Know (Pretest) What I Can Do

1. C Plate of Hors d’oeuvres
2.B Grissom Platter
3.A Hors d’oeuvres Platter
4.D Assorted hors d’oeuvres
5.A Rich hors d’oeuvres
6. B
7. B What ‘s More
8. A 1. Grissom platter
2. Assorted hors d’ oeuvres
3. Rich hors d’ oeuvres
Assessment (Post test)
1.A
2. D 3. C
4. A
5. B
6-7.) Answers may vary
8-10.) Answers may vary

13
References
Cookery – Technical-Vocational-Livelihood Track Manual
First Edition 2016

K to 12 Basic Education Curriculum Technology and Livelihood Education

Learning Module Commercial cooking

• https://inspiredbycharm.com/delicious-and-easy-hors-doeuvres-ideas/
• https://quizlet.com/115433955/hors-doeuvres-flash-cards/
• https://quizlet.com/73915624/hors-doeuvres-flash-cards/
• https://www.figsandhoneycatering.com/reasons-serve-hors-doeuvres-nextparty
/ • https://oureverydaylife.com/list-of-hot-cold-hors-doeuvres-12495320.html
• https://www.scribd.com/presentation/427991139/Appetizers-hot-and-coldppt
•https://opentextbc.ca/workplacesafety/chapter/workplace-
safetyprocedures/?fbclid=IwAR1okcw4WZAURbM8Vt4QggF4q8frIpYX1WPOPEE2i_f
1cqWckmHCyewoTU
• http://lrmds.depedldn.com/DOWNLOAD/CBLM_LG_GR_9_TLE_FOOD_TRADE
S_LE.PDF
• Sandoval, Maria Teresa G., CULINARY ARTS 3 AND 4, Copyright 1993, pp. 8586.
• De leon, Sonia Y., Ph. D. et al, BASIC FOODS FOR FILIPINOS 3RD EDITION,
Copyright 1999, pp.420-429

14